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Why did Travis cook my brisket so fast?
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I had a 9# prime brisket reach the finish line in 6 hours. I was planning for an hour per pound with a hour or so to rest. Followed the Travis method to a T. Is this unusual?
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Liquid is a much better conductor of heat than air...Keepin' It Weird in The ATX FBTX
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And depending on your calibrated dome thermo cook temp, that is not out of line with recent cow behavior.
BTW-welcome aboard and enjoy the journey. Above all, have fun.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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The dome temp was 300 and grate at 285ish. I’m not complaint about cook time. It’s dinner time I’m worried about. I left it in the pan and FTC. I assume it will ride out till 530. Pulled at 12:30. Also thanks Lousubcap.
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Props for filing this thread under “Beef” and not “Boil”"I've made a note never to piss you two off." - Stike
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What do you mean boil? Went 30 min in rolling boil before the smoker!!
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With a good FTC you will make it the 5 hours just fine. If I recall right, the food safety guidelines are less than 4 hours in the 40-140*F window. You are well clear of that. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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